Last year we focused on croissants and baguettes, this year it was a balanced combination of sourdough and sweetness. Here are some pictures we were able to shoot, in between stretching and folding, whisking and… [Read More...]
WKB projects
Homemade Cookie Cutter Ornaments
Most bakers will have the ingredients already in their pantry and it’s a fun and low budget way to personalize a gift or add decorations to your Christmas tree. The leaf shapes are also… [Read More...]
Madeleines : A Recipe that Works!
Ah, the madeleine, the illusive shell shaped petit cake from the French Loire region. Cakes, breads or cookies, the most important thing is finding that firm base of a good recipe. And we think we found it when… [Read More...]
A Flour Experiment part 2: Comparing Flour from Different Mills
Would using the same type of flour from different mills and sticking to exactly the same recipe, result in loaves basically looking and tasting the same? Or would there be difference enough to establish… [Read More...]
A Flour Experiment part 1
What happens if you take one recipe, use the same amount of ingredients and the same process and only change the brand of flour you use? We were curious to find out how much difference, in taste, texture and appearance, there would be between a bread made with… [Read More...]
